Instant Pot Bone Broth

Take the meat off the roasted chicken and place the bones into the Instant Pot.
Roughly chop the carrots, celery, onions, garlic and ginger (if using). Add them to the Instant Pot.
If you are using organic carrots and onions you can leave the skins on, just give them a wash first.
Fill up to the lower level mark on the inside of the Instant Pot with filtered water.
Add the apple cider vinegar, bay leaves, salt and pepper. Stir well and put the lid on.
Select the 'Pressure Cook' function and set the 'Pressure Level' to 'High Pressure' for 2 hours.
The display will then show ON and take approximately 30 minutes to warm up. Then it will start to count down from 2 hours.
Set the pressure release valve on the lid to 'Sealing'.
Once it has cooked for 2 hours the timer will then start counting up.
Leave it for another 30 minutes (allowing for natural pressure release) before releasing the pressure fully by moving the valve on the lid to 'Venting'.
Be careful when moving the valve, as the steam will be very hot. It's a good idea to use the end of a wooden spoon to move the valve.
Once the bone broth is ready you will need to separate the liquid from the solid ingredients.
I use my steamer for this task, so the solid ingredients are caught in the top colander section and the liquid drains through to the saucepan part below.